Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: daveeb on August 04, 2012, 12:08 PM
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Right, now then, my final search which I would appreciate your feedback please.
As a travelling person I have had many curries from around the UK, and being a northerner I always have to get chips with my Madras and keema pilau - In the south I always seem to get thin "fries" which look like frozen fries from the supermarket but up in Newcastle we get chunky chipped potatoes a lot of the time which are obviously roasted and go quite sweet.
Ive tried to make these a few times and cant replicate them, they turn out either as roast potatoes with no sweetness or they turn into basic homemade chips.
Has anybody got an idea of how to do them??
I presume its quick par fried or boiled then in the oven and probably use maris pipers but if anyone knows I would appreciate the help.
cheers
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Can't help with a "like for like" recipe, but I can tell you that I have for some time been cooking my chips ("home-fry" style) by slicing the potato (must be floury) and par-boiling the slices, then slicing the slices into chips and frying the chips at 180--190C until golden but not brown. Far far better than pre-frying at 160C, and all who have tried them have said they are winners.
** Phil.
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cheers, ill give that a try!!
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Phil it sounds like you've learned a bit from Heston who does a mean triple stage recipe, using the par boiling as stage 1.
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Phil it sounds like you've learned a bit from Heston who does a mean triple stage recipe, using the par boiling as stage 1.
I confess with some embarrassment that I have never seen any of his television programmes. Although we have two large old-fashioned Sony CRT televisions, they are almost never on, and if they are on it is normally to watch a recording of a cycle race ! Khanh is too busy working to watch television, and I have little or no interest in terrestrial output, so the chances of either of us seeing Heston Blumenthal are pretty close to zero. But we have occasionally watched parts of Raymond Blanc's series with interest, so there is still some hope for us !
** Phil.
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Phil
I can only echo your approach to chips/fries. The par boiling does indeed have it's merits. Perhaps Heston has stolen your method rather than the other way round! :D
Steve
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The triple cook recipe certainly produces a crispy chip. Though I am struggling to accept that the chip that daveeb is searching for would actually be bar Boiled or even roasted. But then, we wouldn't normally have chips with a curry in my area so would expect to find frozen being used.
Commercially the frozen chip market is huge, so I would start my search there I feel. The sweetness you mention Dave, do you think it might be from the cooking of chips they would use for bhaji etc. perhaps that is where the sweetness is imparted.
These are just my thoughts on it, sorry I can't be or more help, good luck with your quest. Perhaps you could take some pics next time you get some?
Cheers,
Malc.
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I find you can't beat the chips that the Chinese takeaways used to do, big fat crinkle cut ones.
Not many places seem to do them around here anymore as most of the takeaways have become Chinese/Fish and chip shop hybrids and do a standard chip. :'(
I used to love them on the winter evenings as a kid, Chips and curry sauce. :)
I'm speaking of E London, I live in the original China town which apart from the street names 'Peking street, Nankin Street' etc you would not even realise it now.
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I'm speaking of E London, I live in the original China town which apart from the street names 'Peking street, Nankin Street' etc you would not even realise it now.
What, not even any opium dens ? I am devastated. All these years avidly devouring Sax Rohmer wasted. How could they ruin the neighbourhood so ?!
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Don't panic, we still have Opium derivative dens.
Just a different clientele! ;)
Our main rd is unfortunately becoming a PFC superhighway, the last Chinese shop which I have been using for approx 15 years actually shut down Saturday as they cannot afford the rents etc, I got this news a little too late as I'm sure they would of gave me their version of curry sauce.
Never mind... Back to the chips!
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While not exactly a recipe for "chips", I personally learned a lot from this really elaborate article about french fries:
http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html (http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html)
There's a recipe link included underneath the top image, but I think that reading the article might provide a few "aha" moments for anyone interested in frying potatoes.
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Being a bit "Anal" as Iam when it comes to copying fast food (I make F&Bennys style pizza/garlic bread, authentic egg fried rice, very near doner kebab meat, McD`s hamburgers and kfc fillet burgers not to mention wasting most of my adult life away perfecting chicken madras and keema pilau) I will be investigating the indian style chip to the max...
However, this last post by stonecut was excellent - maybe not for my indian chips but defo for fries
If anyone has any more "secret" recipe givaways please feel free to share as Im always trying to copy something!
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What, not even any opium dens ? I am devastated. All these years avidly devouring Sax Rohmer wasted. How could they ruin the neighbourhood so ?!
try poppy seeds as a mix ;D
failsafe
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try poppy seeds as a mix ;D
I just hope I am never raided by the boys in blue : my store cupboard has /far/ more poppy seeds than any reasonable home baker could ever need ...
** Phil.
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I normally double fry my chips, putting them in the fridge between fries for a minimum of 30 mins. I heard they are good for 1 or 2 days in the fridge before the second fry.
If I followed, how should I store the chips in the fridge? Sealed container? Covered in a liquid?
Can't find any answers by googling.
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I follow the technique outlined in the "A Hamburger Today" post I linked to earlier in this thread and get excellent results.
Basically, the whole post just duplicates a process a company that makes french fries called "Simplot" apparently patented (to the best of my knowledge):
1. Cook the pre-cut and thoroughly washed (remove all starch you can) french fries in water for about 10 minutes (or until thoroughly cooked). By adding just a tad of vinegar to the water (see recipe from that article), the french fries will get sort of a skin which will prevent them from going mushy. This the first key.
2. Let these cooked potatoes cool and dry on a wire rack (gets rid of all the water)
3. Do an initial first fry of the french fries. For the really skinny McDonald's style french fries that's about 50-60 seconds at 200
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Tried the heston method but it didn't work too well. His boiling method states that they are cooked until nearly falling apart. I did use vinegar like you suggested though. Consequently they seemed to be overcooked after the frying stages. They tasted oily as well but perhaps I didn't let them dry on kitchen towel long enough.
I'll try your method next time.
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Stumbled upon this link so I'll give this method a go tonight.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips)
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in Newcastle we get chunky chipped potatoes a lot of the time which are obviously roasted and go quite sweet.
could be worth a try...
(http://www.youtube.com/watch?v=GIktMV0ogLc)
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So I take it this means you can make your own frozen chips? Can they be kept for 6 weeks and still taste ok I wonder.
I may have to give this a go at some point.
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Stumbled upon this link so I'll give this method a go tonight.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips)
Turned out extremely nice; my favourite method thus far. Highly recommend.
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So many different recipes and techniques for the "perfect" chip! Personally I think you can't beat Maris pipers, skin on, prick with a fork, microwave for 7 or 8 mins (based on 400g of potato). Leave to Cool for 2 mins then slice into thick chips or wedges. Deep fry at 190 for 60 secs. Season with salt and vinegar. Cool and freeze. Deep fry from frozen at 190 C for 3 mins.
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How would you recommend varying this if you wanted to eat the chips straight away and not cook from frozen, NJ ?
** Phil.
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Then you would omit the freezing stage Phil. You probably could've guessed that one.
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Then you would omit the freezing stage Phil. You probably could've guessed that one.
:) :D ;D ;)
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Then you would omit the freezing stage Phil. You probably could've guessed that one.
Yes, I would omit the freezing stage. But if I were to do that, for how long and at what temperature should I then cook the chips ? Your recipe states "Deep fry from frozen at 190 C for 3 mins.". If I do not intend to freeze them, then having performed your mandatory " Deep fry at 190 for 60 secs.", for how much longer should I then fry them (and at what temperature) if I want to eat them straight away ?
** Phil.
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I would try 4 mins at 190 C but as ever in cooking, the chef should use his own judgement. When microwaving potatoes always keep them covered with cling film by the way, to help preserve moisture and guard against unwanted explosions should the pricking stage not have been completed thoroughly enough.
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I would try 4 mins at 190 C but as ever in cooking, the chef should use his own judgement. When microwaving potatoes always keep them covered with cling film by the way, to help preserve moisture and guard against unwanted explosions should the pricking stage not have been completed thoroughly enough.
OK, thank you. My gut instinct tells me 4 minutes continuous at 190oC may be too long, given that your "from frozen" recipe is only 4 minutes in total, 3 of which are "from frozen", so I shall err on the side of safety and test every 30 seconds from 2 minutes onwards. As regards the clingfilm, I was planning to microwave in a Pyrex(R) casserole with lid, so with any luck the lid will suffice to contain any unwanted explosions.
** Phil.
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I'm amazed at the lengths some of you will try to get the perfect chip. ::)
The most important part is getting the right spud in the first place. It has to have the right hydration percentage which is around 29% I am told by a customer who owns a chain of chippies.
He did mention several types of potato among which was the the most popular choice for chippies up and down the country, the Victoria.
He simply blanches the chips in dripping at 157c for a few minutes, this is done in several baskets so by the time they come to the final cook, they are cold. The final fry is done at 203c for a few minutes or until the chip is perfectly crisp.
They turn out crisp, with a light and fluffy flesh and very little trace of any oil.
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I DO miss chips cooked in beef dripping! You can still find a few places in Ireland and Yorkshire and Scotland but theyre becoming increasingly rare. I can usually sniff em out though. Nose in the air, feet floating 6" off the ground to the source of that delicious smell. ;D Oh wait, thats Yogi bear not me. :P
I remember Metcalfs in Wimbledon. It was the last chippy to use dripping AND newspaper in the area. Always had a queue around the corner. Portions were never great, but NOTHING could rival the flavour!
There was a small chain called Superfish who re-introduced dripping, but not sure if they're still around or whether they continued to cook with beef dripping.
Harry Ramsdens still do i think?
Best chippy i found in Ireland was in Tramore. Incredible flavour!
Another for great value is Dukes in Hull. Tiny little place which only opens for a few hours each evening.
Yep, Cant beat chips cooked in Drippin.
Frank. :)
Edit: Just googled Superfish and they're still going strong in and around surrey and they still fry in beef dripping. well, well well. ;D
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Yep, Cant beat chips cooked in Drippin.
So cook 'em in dripping ! I cook almost everything English in dripping : roast meats/potatoes, batter pudding, egg/bacon/black pudding/etc. (but pancakes in lard), so why not chips ?
** Phil.
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There was a small chain called Superfish who re-introduced dripping,
They have always cooked in dripping to my knowledge, i'll ask next time he's on the phone. ;) Their ranges are pretty impressive too, all digital controlled, all to cook the old way. Best fish n chips around. :)
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Just googled Superfish and they're still going strong in and around surrey and they still fry in beef dripping. well, well well. ;D
Yep, I've got one near me and I've had fish and chips from them - pretty good.
I'm not really a fish and chips person to be honest, although I do enjoy them now and again, I'm not that passionate about them so wouldn't know good chips from bad! ::)
As far as I understand it, dripping comes from beef and lard from rendered pork fat, yes?
I've just recently bought some lard strangely enough, for some Majorca Ensamaida's I'm going to be making, they're just divine!
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There was a small chain called Superfish who re-introduced dripping,
They have always cooked in dripping to my knowledge, i'll ask next time he's on the phone. ;) Their ranges are pretty impressive too, all digital controlled, all to cook the old way. Best fish n chips around. :)
What i meant was, when everyone else was changing to oil, this chain of shops had popped up keeping the tradition of cooking with beef dripping.
As far as I understand it, dripping comes from beef and lard from rendered pork fat, yes?
I've just recently bought some lard strangely enough, for some Majorca Ensamaida's I'm going to be making, they're just divine!
I was never a fan of bread n (beef) dripping when i was a kid, but after a few visits to Poland, i fell in love with Smalec. :P
Pork lard with bits. 8)
You can find it on the supermarket shelves over here these days in the Polish section. ;)
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Yep, I've got one near me and I've had fish and chips from them - pretty good.
I know they should all be the same but the one at Ashtead is probably the best one.
What i meant was, when everyone else was changing to oil, this chain of shops had popped up keeping the tradition of cooking with beef dripping.
Sorry that went over my head. 8)
As for lard, I can't stand the stuff. it's like marmite.
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As for lard, I can't stand the stuff. it's like marmite.
Try some smalec Malc. Full of flavour, unlike the refined blocks we get in the uk. ;)
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I've just recently bought some lard strangely enough, for some Majorca Ensamaida's I'm going to be making, they're just divine!
They look similar to Tahini swirls i used to buy in the Turkish supermarket, Whetstone. Delicious!! :P
Cant find a decent pic though. The ones i used to buy were a lot taller than the flat looking cakes offered on google images.
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Try some smalec Malc. Full of flavour, unlike the refined blocks we get in the uk. ;)
I've just Googled it, are you kidding? :o It looks awful! :-X
Of course i'm sure it's not as bad as it looks but just the shear thought is turning my stomach. I know ASDA does it, or at least I think they do, if it's cheap enough, i'll entertain a mouthful, just to say i've tried it.
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Try some smalec Malc. Full of flavour, unlike the refined blocks we get in the uk. ;)
I've just Googled it, are you kidding? :o It looks awful! :-X
Try here (http://www.google.co.uk/imgres?imgurl=http://gfx.dlastudenta.pl/photos/dlastudentki/kulinaria/roznosci/smalec.jpg&imgrefurl=http://kobieta.dlastudenta.pl/artykul/Pyszny_smalec,18534.html&h=240&w=320&sz=84&tbnid=XVHM5ys6MyyIoM:&tbnh=93&tbnw=124&zoom=1&usg=__TuKtJ7OUPapncMO4SKiVRHFtogk=&docid=kJxC0Yg2ADFbSM&hl=en&sa=X&ei=Hf1NUeSJPIeoO6WngMgB&ved=0CEQQ9QEwAg&dur=1339), Malc. Also well worth trying Polish "Pierrogi Ruskie" : little dim sum style dumplings stuffed with smalec : puts hairs on your chest !
** Phil.
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They look similar to Tahini swirls i used to buy in the Turkish supermarket, Whetstone. Delicious!! :P
Ensamaida's are quite similar to danish pastries dusted with icing sugar. I had some the last time I was in Spain and I liked them so much I decided to find a recipe to make some over here. The lard stains the paper bags they put them in, bit like samosas and onion bhaji's do!
Delicious with a morning cuppucino :)
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Try here (http://www.google.co.uk/imgres?imgurl=http://gfx.dlastudenta.pl/photos/dlastudentki/kulinaria/roznosci/smalec.jpg&imgrefurl=http://kobieta.dlastudenta.pl/artykul/Pyszny_smalec,18534.html&h=240&w=320&sz=84&tbnid=XVHM5ys6MyyIoM:&tbnh=93&tbnw=124&zoom=1&usg=__TuKtJ7OUPapncMO4SKiVRHFtogk=&docid=kJxC0Yg2ADFbSM&hl=en&sa=X&ei=Hf1NUeSJPIeoO6WngMgB&ved=0CEQQ9QEwAg&dur=1339), Malc. Also well worth trying Polish "Pierrogi Ruskie" : little dim sum style dumplings stuffed with smalec : puts hairs on your chest !
I'm sure it does Phil that doesn't make it right! :P
I'll give anything a go once though, well almost anything. ;)
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Ensamaida's are quite similar to danish pastries dusted with icing sugar.
At least they look quite good, I could definitely chow down on one.
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At least they look quite good, I could definitely chow down on one.
You and your visual appearance! You mean you fancy one of those a bit more than green tandoori? ;)
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You and your visual appearance! You mean you fancy one of those a bit more than green tandoori? ;)
Actually having seen the video and the well cooked tandoori version, given the choice i'd probably pick the tandoori chicken. Being very much a savoury person. :P ;)
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Hi
In my personal experience of TA chips. Buy a bag of the cheapest frozen chips from the cash and carry. Leave the bag on the side to partially defrost. Then deep fry as required.
Regards :)
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Stumbled upon this link so I'll give this method a go tonight.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips)
Turned out extremely nice; my favourite method thus far. Highly recommend.
I'd be grateful if someone else could try this and report back. Seemed excellent to me, but to be fair I've only tried 2 or 3 different approaches. For years I was just using McCain oven chips so my experience is limited.
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Just to add to the chip recipes:
Slimmingworld Chips make great home-made chips that tend to go quite sweet depending which potato you use.
Peel and chip your potato's
Place into a strainer and the strainer into a bowl
Run cold water over the raw chips until the water runs clear - removing as much starch as possible
Place the raw chips into a pan of slightly salted boiled water and par boil - about 8-10 mins depending on chip size
Strain the water from the chips using a strainer
While still in the strainer, gently shake to rough up the edges - use a little rock salt to assist
Place the chips onto a baking tray and spray with fry light spray
Roast in the oven, shaking and spraying occasionally, until the chips turn brown and are soft in the middle.
The roasting stage is what gives the potato a more sweet taste rather than frying.
For Takeaway Style Fries
I find that the "Pomme Frites" which Lidl sell in large bags make the perfect takeaway style french fry. Absolutely stunning.
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A lot of these chip preparation methods (we can't call them recipes can we?) seem very fussy and long winded. Heston's being the epitome of this.
I've found that if you use a good floury variety such as Maris piper, King Edwards,
Etc then the following works really well and doesn't take an age.
- peel and cut into thick chips or wedges. No need to wash or soak
- deep fry at 160C for 4 mins
- microwave 800W full power for 2 mins
- leave to rest, uncovered for 5 mins
- deep fry 170C for 3 mins or your chosen shade of golden brown.
- drain on kitchen paper and season with salt and pepper
Whenever I follow this sequence I get nice crispy chips with soft middles.
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Yes, the double fry method always gives the best results.
I find leaving the skin on makes them a little sweeter too.
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- peel and cut into thick chips or wedges. No need to wash or soak
- deep fry at 160C for 4 mins
- microwave 800W full power for 2 mins
- leave to rest, uncovered for 5 mins
- deep fry 170C for 3 mins or your chosen shade of golden brown.
- drain on kitchen paper and season with salt and pepper
And you don't call that fussy and long-winded ?! My version :
- Peel
- Cut potatoes (Roosters or similar) into chip-thick slices
- Parboil
- Remove and cut slices into chips
- Fry
- Serve (with a side-order of Fray Bentos steak-and-kidney pie and mushy peas)
Wunderbar :)
** Phil.